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Dobos cake filled with caramel layer and chocolate cream
Slice of elegant Dobos torte showing distinct layers and hard caramel glaze.

Classic Dobos torte

Author: Flavelo
Recipes Cakes and Desserts
The Eiffel Tower of Hungarian confectionery. József Dobos C.'s goal was a cake that keeps well without refrigeration (buttercream and hard caramel top served this purpose in 19th century). Harmony of thin, separately baked sponge layers and cooked chocolate buttercream is made unforgettable by crunchy, amber-coloured top.
🕒 Prep Time 1 hr
🍳 Cook Time 40 mins
⌛ Total Time 1 hr 40 mins
🍽️ Servings 5 servings
🔥 Calories 580 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Circular templates drawn on baking paper (22 cm)
  • Palette knife
  • Whisk
  • Chopping board and buttered knife for caramel

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Separate eggs. Beat whites to stiff peaks with two-thirds of sugar. Froth yolks with remaining sugar, then fold in with egg whites and flour.

Tip: Egg foam provides sponginess. Mix carefully so as not to break it!
2 ✓

Spread 6 thin round layers on baking paper, bake at 180°C for approx 6-8 mins until light brown.

Tip: Peel off paper immediately while warm, or it sticks.
3 ✓

For cream, melt chocolate. Froth soft butter with vanilla sugar and cocoa powder, then drizzle in lukewarm chocolate. Beat until frothy.

Tip: Important that chocolate and butter are same temperature, otherwise butter curdles (becomes graining) from cold or too hot chocolate. (Emulsion)
4 ✓

Fill 5 nicest layers with cream, coat sides too. Set 6th layer aside for top.

Tip: Chill cake so cream sets.
5 ✓

Melt granulated sugar in pan to golden brown caramel. Pour onto 6th layer, and quickly smooth with buttered knife. Mark (cut through) slices while warm.

Tip: Butter on knife prevents caramel sticking during cutting.
6 ✓

Once caramel sets, place wedges on top of cake.

Tip: You can also place them at an angle for classic look.

Recipe FAQ

Sponge is too hard.
You baked it too long. Layers are thin, 5-7 mins is enough! If they dry out, they become biscuit-like.
Caramel set before I cut it.
You have seconds with caramel. Use a buttered knife and mark slices while still hot and pliable.

Ingredients

  • 150 g Plain flour
  • 150 g Icing sugar
  • 6 pcs Eggs
  • 200 g Butter (quality, high fat)
  • 150 g Dark chocolate (min. 50%)
  • 1 packet Vanilla sugar
  • 50 g Cocoa powder
  • 100 g Granulated sugar (for top)